Go Back Email Link
–+ servings

Rosemary and Garlic Bread II

Arlene Mobley - Flour On My Face
Fresh baked Rosemary and Garlic Bread is delicious smeared with butter. Make this homemade bread recipe using fresh rosemary and garlic from the garden. Need a no knead dutch oven bread recipe? I converted this recipe into a no-knead recipe, too.
5 from 4 votes
Print Recipe Pin Recipe Save Recipe
Click here to add your own private recipe notes.
Prep Time 3 hours
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Course Bread
Cuisine American
Servings 2 loaves
Calories 65 kcal

Ingredients  

  • 2 cups unbleached all-purpose flour
  • 2 cups bread flour
  • 1 ¼ cup warm water (divided)
  • 3 to 5 tablespoons olive oil
  • 2 ½ tablespoons dry or fresh rosemary (crushed)
  • 5 cloves garlic (minced)
  • 1 tablespoons active dry yeast
  • 2 ½ teaspoons salt
  • 2 ½ teaspoons sugar
Follow Flour On My Face on Pinterest

Instructions 

  • Mince the garlic and crush the dry rosemary or mince the fresh and place into a small bowl.
  • Pour about a teaspoon of olive oil over the garlic and rosemary. Stir to moisten the dry rosemary (if using dry) or to coat the fresh rosemary and garlic. Set aside.
  • Put ½ cup of water into a small bowl and warm to body temperature in the microwave. Sprinkle the yeast over the water and stir. Set aside.
  • In the bowl of a stand mixer fitted with a dough hook put the flour, salt and sugar. Turn the mixer on low and mix for about 1 minute.
  • Measure ¾ cup of water into another bowl and add 3 tablespoons of olive oil. Warm in the microwave to body temperature.
  • Turn the mixer on low and add yeast and water. Mix for one minute.
  • Pour the warm water and olive oil into the mixer and mix for about 2 minutes on low. Pour in the olive oil and herbs.
  • Turn the mixer on medium low and knead with the dough hook for about 5 minutes.
  • If the dough seems too wet add about a tablespoon of flour at a time to the bowl and continue to knead. If the dough seems too dry dribble about a teaspoon of olive oil into the bowl.
  • Knead until smooth or about 8 to 10 minutes in total.
  • Place the ball of dough into a greased bowl and set in a warm spot till it doubles in size, about 1 hour. I put the bowl in my oven with the light turned on.
  • After the dough has risen punch down and divide in half.
  • You can form the dough into two rounds or two small French bread loaves on a greased cookie sheet or a pizza stone sprinkled with cornmeal.
  • Let loaves rise until doubled. About an hour.
  • After the loaves have risen if you have been using your oven to keep them warm remove them from the oven and preheat to 350 degrees.
  • Carefully brush some olive oil over the tops.
  • Bake the loaves for 30 to 40 minutes or until the loaves sound hollow when you knock on the bottom.
  • Cool on cooling racks completely before cutting.

Recipe Expert Tips

Enjoy!

Nutrition

Serving: 1sliceCalories: 65kcalCarbohydrates: 10.29g
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2